Name: Normandy fish stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 500g mussels cleaned and debearded (discard any that don't close when tapped on the sink); 300ml cider or white wine; large knob of butter; 2 leeks cleaned and sliced; 100g baby button mushroom halved; 150ml crème fraîche; 4 fillets skin-on sustainable white fish (plaice would be perfect); small bunch flat-leaf parsley chopped

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Normandy fish stew

Normandy fish stew

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.8 out of 5.11 ratingsRate

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This fish stew from northern France, sometimes called Marmite Dieppoise, is a great comfort food meal

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A star rating of 4 out of 5.20 ratings

Ingredients

Nutrition

Units:

MetricUS

500g mussels

cleaned and debearded (discard any that don't close when tapped on the sink)
300ml cider

or white wine
large knob of butter
2 leeks

cleaned and sliced
100g baby button mushroom

halved
150ml crème fraîche
4 fillets skin-on sustainable white fish

(plaice would be perfect)
small bunch flat-leaf parsley

chopped

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Nutrition: per serving

kcal359
fat22g
saturates13g
carbs5g
sugars4g
fibre1g
protein32g
salt0.63g

low

Method

step 1

Place mussels and cider or wine in a wide, shallow pan. Cover and place on a high heat for 3-4 mins, shaking pan a few times until mussels have opened. Tip into a colander over a bowl to catch the juices. Discard any that have not opened.
step 2

Place the pan back on the heat with a large knob of butter. Sizzle the leeks for 8 mins until soft, then add the mushrooms. Add the mussel cooking liquid and crème fraîche and bubble down for 5 mins to reduce by half. Turn down the heat and add the fish. Cover and gently poach for 10 mins until cooked, then carefully lift out. Stir through the mussels and parsley and heat through.
step 3

If you want, place the fish back in the pan to serve from the table or place a piece of fish in each serving bowl and spoon everything else around it. Delicious served with boiled waxy potatoes, such as Pink Fir Apple.

Recipe from Good Food magazine, February 2010

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A star rating of 4.8 out of 5.11 ratings

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